Improvement in cooking-ranges



J. JEWETT. Cooking-Range.

No. 213,756. Patented April 1, I879.

I llu UNITED STATES PATENT QFFICE.

JOSIAH JEWETT, or BUFFALO, NEW YORK, ASSIGNOR TO SHERMAN s. JEWETT &00., or SAME PLACE.

IMPROVEMENT IN COOKING-RANGES.

Specification forming part of Letters Patent No. 213,756, dated April 1,1879; application filed December 30, 1878.

To all whom it may concern:

Be it known that I, J osmn J EWETT, of the city of Buffalo, in thecounty of Erie and State of New York, have invented an Improvement inCooking-Ranges, of which the following is a specification:

The invention relates to the bottom fluestrip used in connection with asheet-flue range.

Heretofore such flue-strips have been made so as to throw the wholevolume of the products of combustion to the front portion of the bottomflue in their passage to the exit-flue, which is objectionable, in thatthe products of combustion, taking the most direct courseto theexit-flue, leave a portion of the bottom of the oven at the rearcomparatively cool and apt to not perform the duties required of it.

The object of my invention is to produce a flue-strip which at the sametime will throw a portion of the heat to the front part of the bottomoven-plate, and also so difl'use and equalize the heat that the whole ofthe surface of the oven-bottom may present the same intensity of heat,which is so desirable in a good baking-oven.

The invention consists in the arrangement of a series of openings in thebottom flue-strip of a range.

In the accompanying drawings, in which similar letters of referenceindicate like parts, Figure 1 is a perspective of a cooking-range, aportion of the front of the oven-bottom and of the front wall of therear flue being broken away in order to show the position of thefluestrip and the course of the products of combustion. Fig. 2 is a planview of-the extreme bottom of the range, the line A showing the properposition of the flue-strip, and the dotted lines showing the end fine.

The products of combustion passing over the end of the oven take thecourse indicated by the arrows marked l, and, reaching the bottom flue,a portion of them takes the course of the arrows marked H and a portionthe course of the arrows marked N, thence to the exit-flue K, followingthe course of the arrows marked M.

It is of the greatest importance, in constructing a baking apparatus, soto dispose the flue plates or strips that every part of the oven-bottommay present the same degree of heat. This was thought to be accomplishedby the ordinary flue-strip,but by actual experiment found not to answerthe purpose fully, as the products of combustion, seeking the mostdirect outlet, would naturally press to the opening between the end ofthe flue-strip and the front of the range, leavingalarge portion of theovenbottom to become heated by the smaller portion of heat supposed tobe thrown oif from the main current under the doubtful theory ofexpansion. The openings or spaces in the flue-strip, being the nearerand the most direct route to the exit-flue, serve to take from thelarger force of heat a portion of its volume, distributing and difiusingit more evenly to the oven-bottom, thereby increasing its bakingqualities.

'1 am aware that flue-strips have heretofore been made provided withopenings to produce certain results; but 1 am not aware of theflue-strip used in a sheet-flue range for the purpose of throwing theheat to the front of the oven-bottom having been provided with openingsfor the purpose of drawing away from the main current of the products ofcombustion sufficient heat toward the openings to equalize thetemperature of the oven-bottom.

What I claim is- The flue-strip A, provided with the openings or spacesindicated by the arrows N, as shown and described.

JOSIAH JEWETT.

Witnesses:

H. H. GIBBs, J. O. MUNRoE.

